Panettone Italiano: Metodi a Confronto
Exploring the different nuances of the classic Italian leavened food, using a shared, scientific method.
THE PANETTONE ITALIANO PROJECT: COMPARING METHODS
The Panettone Italiano Project: Metodi a Confronto was created with the aim of analyzing and verifying the performance of Master Flour in Leavened products , based on different recipes and processing techniques. The core of the research, conducted in collaboration with Italian pastry chefs who are experts in Refreshing Mother Yeast, is the analysis of the main methods of preservation of motheryeast , following the main trends in production laboratories.
Refreshing sourdough is the indispensable basis for the production of large leavened goods such as panettone, and the method of storage has a decisive impact on acidity, dough development and organoleptic characteristics of the final product.
THE PASTRY CHEFS INVOLVED IN THE PROJECT
Master pastry chefs and scientific research: a marriage of excellence
At the heart of the Panettone Italiano: Methods in Comparison project is a team of nationally renowned master pastry chefs, selected for their experience and deep knowledge of sourdough. They each bring with them a wealth of techniques, craft secrets and a unique insight into the management of the Mother Yeast.
These professionals did not just follow traditional methodologies, but actively participated in a path of research and experimentation, working alongside food technologists and scientists to codify and analyze every detail of certain methods of keeping sourdough: Free, in Water, Bonded and Liquid.
Thanks to their input, the project was able to compare the application of a laboratory-coded recipe with the creativity and flair of the master pastry chefs involved.
This enabled the project to identify the ideal parameters for achieving optimal workability, a balanced flavor profile, and churning out a panettone with excellent structure.
Find out who the pastry chefs are who made this study possible and how their knowledge has resulted in unprecedented research in the world of sourdough.
IVO CORSINI
Free Mother Yeast
Agugiaro&Figna pastry technician and owner of Corsini Bakery
Master baker and technical consultant for Agugiaro & Figna. Head of the historic ‘Forno Corsini since 1875,’ he specializes in flour research and development and professional training. Winner of the European Artisan Bakery Cup, he is a member of the Academy of Masters of Mother Yeast and Italian Panettone.
FRANCESCO ELMI
Free Mother Yeast
Master Pastry Chef and owner of Regina di Quadri Bakery
Master pastry chef from Bologna and owner of Pasticceria Regina di Quadri. A member of the Accademia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs), he is renowned for his mastery of yeast and signature pastries, with an ongoing commitment to research and innovation in the field.
ANDREA STRABBA TAMAGNINI
Focus on Savory Panettone
Master Lievitist and owner of the pastry shop Pastry Pop
Pastry chef and consultant known for his ‘PastryPOP’ approach, which emphasizes simplicity and replicability in pastry. Owner of ‘Strabba Dolcieria’ in Felina, Reggio Emilia, he has received awards such as the ‘Due Pasticcini’ from the Gambero Rosso guide. In addition to artisanal production, he is dedicated to consulting and training in the industry.
MARCO ALIBERTI
Bound Mother Yeast
Master Lievitist and owner of Aliberti Bakery
Master pastry chef and owner of Pasticceria Aliberti in Montoro, Avellino. A graduate in painting and sculpture from the Academy of Fine Arts, he has integrated art into pastry making, creating desserts that combine aesthetics and taste. A member of the Accademia dei Maestri del Lievito Madre and Panettone Italiano, he is recognized for his artisanal leavened goods and innovation in the confectionery tradition.
MAURIZIO BONANOMI
Bound Mother Yeast
Master Lievitist
Master pastry chef and owner of Pasticceria Merlo in Pioltello (MI). Renowned for his dedication to leavened goods, particularly panettone, he has received numerous awards, including the title of Italy’s best panettone in 2017. A founding member of the Mother Yeast Academy, he is a benchmark in artisanal pastry.
ANIELLO DI CAPRIO
Focus on Chocolate Panettone
Master Lievitist and owner of Lombardi Bakery.
Master pastry chef from Maddaloni (CE), owner of Pasticceria Lombardi and co-founder of the ‘Dolce & Salato’ cooking and pastry school. Specializing in large leavened goods, he won the Panettone World Championship 2023. A member of the Academy of Masters of Mother Yeast and Italian Panettone, he combines tradition and innovation in his creations.
LUCA DIANA
Free Mother Yeast
Agugiaro&Figna pastry technician and owner of Corsini Bakery
Master pastry chef from Pordenone and owner of ‘Diana La Pasticceria’. Combining tradition and innovation, he creates desserts that respect raw materials and artisanal techniques. Author of the book ‘Pastry Chef at Your Home,’ he participates in national and international competitions, sharing his passion for pastry.
PIERLUIGI GARDELLIN
Free Mother Yeast
Gardellin Patisserie
Master pastry chef from Curtarolo (PD) and co-owner with his brother Simone of the historic Pasticceria Gardellin, founded in 1928. Representing the fourth family generation, Pierluigi combines tradition and innovation, specializing in leavened and mignon pastries, with a focus on quality ingredients and craftsmanship
SIMONE GARDELLIN
Free Mother Yeast
Gardellin Patisserie
Master pastry chef from Curtarolo (PD) and co-owner of the historic Pasticceria Gardellin, founded in 1928. Together with his brother Pierluigi, he carries on the family tradition with an innovative approach, specializing in high quality artisan leavened goods and pastries, with particular attention to ingredient selection.
OSCAR PAGANI
Free Mother Yeast
Not just bread
Baker and pastry chef, owner of the bakery-bakery ‘Non solo pane’ in Palazzolo sull’Oglio (Brescia). An expert in large leavened products such as panettone, pandoro and colomba, he has developed the ‘Pagani Method’ for handling liquid mother yeast. He is a member of the Academy of Masters of Mother Yeast and Italian Panettone and author of the book ‘Liquid Mother Yeast’.
MANUEL SCARPA
Free Mother Yeast
Agugiaro&Figna pastry technician and owner of Corsini Bakery
Master pastry chef from Chioggia (VE) and co-owner of Nelly’s Pastry Cafe. A child of art, he inherited the passion from his parents Daniele and Nelly. Specializing in large leavened goods, he is a member of the Academy of Masters of Mother Yeast and Italian Panettone. Among his innovative creations is the ‘Panettone Havana,’ which combines Italian tradition and Caribbean flavors.
ITALIAN PANETTONE: TECHNIQUE AND SCIENTIFIC RESEARCH
The research path: from experimentation to training
A project combining technique and science: from laboratory experimentation to scientific analysis at theUniversity of Parma.
- Creation of the research group
A team of master pastry chefs, food technologists and researchers united to analyze and compare different methods of maintaining sourdough. - R&D activities in the laboratory
Tests and experiments with the confectioners involved to evaluate the impact of the four methods on panettone quality. - Analysis of production trends and techniques
Study of practices used in craft workshops and comparison of fermentation and structure variables. - Coding of recipes and methodologies
Definition and optimization of techniques for each type of sourdough starter, with precise parameters for replicability and optimal performance. - Scientific study of yeasts
The University of Parma analyzes the microbiological characteristics and fermentation behavior of each method. - Creating a sensory sheet
Developing a tasting protocol and sensory analysis to evaluate panettone in terms of aroma, texture and structure. - Masterclasses and training events
Presenting results through technical, scientific and nutritional meetings to share findings with professionals and white art enthusiasts.
ITALIAN PANETTONE: THE VALUE OF THE PROJECT
This project is distinguished by its collaborative spirit. Talented pastry chefs, experienced technicians and company work side by side to explore the infinite nuances of panettone.
Not just a technical study, but an opportunity to share and grow collectively, to interweave experiences, share stories and discover together how to make each leavened and memorable. Indeed, technical aspects and sensory analysis are guided by the value of each pastry chef’s sensibility, in an evolutionary exchange that puts yeast, flour and method at the center of everything.
The real magic of panettone lies in the balance between method and creativity.
Magisterial Flour: the Key Ingredient for a True Panettone
he heart of research, the basis of perfection
The Italian Panettone: Methods Compared project tested different techniques for maintaining sourdough, but there is one element that unites every result of excellence: the Master Flour.
Designed to meet the needs of professional pastry, this flour was developed with optimal rheological characteristics for large leavened goods, guaranteeing:
Strength and elasticity to support long leavening.
Stability of the gluten mesh for perfect development.
High fermentation capacity to enhance the action of the sourdough starter.
Balanced absorption for a workable, homogeneous dough.
Excellent hold in baking for a soft, well-waved structure.
Tested by top pastry chefs
Farina Magistrale was used at every stage of the project to code and optimize recipes, ensuring consistent and reproducible results in production labs.
Optimized for your work
Whether you use free, water, bonded or liquid sourdough, this flour helps you gain maximum control over the fermentation and quality of your panettone.
For superior results, choose the ingredient that makes the difference.
